Ingredients:
- 1 lb Large Shrimp (Prawns), raw, peeled, and deveined
- 1 Tbsp Neutral Cooking Oil (Canola, vegetable, or groundnut oil)
- Salt & Black Pepper, To taste
- 1 Tbsp Unsalted Butter
- 3 cloves Garlic, finely minced
- 1 tsp Fresh Ginger, grated or finely minced
- 1/4 cup Honey
- 3 Tbsp Soy Sauce (or Tamari), low sodium recommended
- 1 tsp Rice Vinegar
- 1 tsp Cornflour (Cornstarch) mixed with 1 Tbsp cold water (for slurry)
- 1 stalk Spring Onion (Scallions), thinly sliced
- 1/2 tsp Sesame Seeds, toasted (optional)
Instructions:
- Prepare the Mise en Place: Pat the shrimp very dry with kitchen paper—this is crucial for a good sear. Mince the garlic and ginger, and slice the spring onions.
- Whisk the Glaze: In a small bowl, combine the honey, soy sauce, rice vinegar, and cornflour slurry. Whisk well until the cornflour is fully incorporated and there are no lumps. Set aside.
- Heat the Pan: Place a large skillet or wok over medium-high to high heat. Add the neutral cooking oil. The pan should be hot enough that a drop of water evaporates instantly.
- Sear the Shrimp: Season the shrimp lightly with salt and pepper. Add the shrimp to the hot pan in a single layer (work in batches if necessary). Cook for 60-90 seconds per side until opaque and slightly curled. Remove the shrimp immediately and set them aside on a plate.
- Sauté Aromatics: Reduce the heat to medium. Add the butter to the pan. Once melted, add the minced garlic and ginger. Sauté quickly for about 30 seconds until fragrant—do not let the garlic burn!
- Add the Liquid: Pour the prepared honey-garlic glaze mixture into the pan. Bring to a rapid simmer. Whisk continuously. The sauce will thicken almost instantly upon simmering (about 30-45 seconds).
- Glaze and Serve: Return the cooked shrimp to the pan. Toss quickly with tongs to coat every piece fully in the sticky glaze.
- Finish: Immediately remove the pan from the heat. Garnish with sliced spring onion and sesame seeds. Serve hot, ideally over rice.